Blueberry Streusel Muffins

I have been on a muffin kick lately.  I came up with a technique that produces those tall bakery-style jumbo muffins and I’ve been baking, testing and adapting recipes like mad.

This blueberry muffin recipe uses yogurt instead of butter, which my cholesterol appreciates (except in the streusel topping, but that’s minimal.)  The family really likes them – even the boy, who says he doesnt like chunks of berries in things.  I guess he changed his mind.

To get tall muffins here are a few tips:

  1. Don’t be afraid to use your baking powder.  I live at high altitude so I find this is really important – 3 tsp per 2 Cups of flour sounds like a lot, but it’s not…could probably even have another and not be affected.
  2. Use a jumbo muffin tin, with a regular baking cup liner (not the jumbo ones).  I spray the tin AFTER I put the liners in – but the space between the top of the liner and the top of the muffin cup seems to give it something to cling to and climb up.  It works well.
  3. Fill the paper liners up TO THE TOP.  Because you are using a regular liner in a jumbo tin, filling the cups up is important.  it may seem like they’ll be messy but because you spray them, they slide right out onto the rack – I use a small offset spatula to just lift them right out.

I use frozen wild blueberries, but you could easily use fresh – or frozen regular blueberries – either will work just fine.  I’ve found that if I use frozen, I leave them frozen and mix them in.  Once I have everything in the muffin cups, I let them sit on top of the oven while it preheats – it relaxes the batter, which gets stiff from the cold berries.  Right before I slide them in the oven I top with the Streusel – and BE GENEROUS with this stuff – it really makes a difference in the muffin.

Blueberry Streusel Muffin Recipe

Fabulous Blueberry Streusel Muffin Recipe
Course Breakfast
Cuisine American
Keyword blueberry struesel muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 370.71 kcal
Author Carrie Hill


  • 2 C Unbleached All Purpose Flour
  • 3 tsp. Baking Powder
  • 1/2 tsp Salt
  • 2 Large Eggs
  • 1 C Granulated Sugar
  • 1 C Plain Greek Yogurt 2 of the small 4oz cups
  • 1/2 C Vegetable or Canola Oil
  • 1 tsp Vanilla Extract
  • 2 C Frozen Wild Blueberries if you use fresh - dust in about 2 Tbsp Flour before mixing in
  • *Streusel Topping
  • 6 Tbsp Butter Melted
  • 2/3 C. All Purpose Flour
  • 2/3 C. Powdered Sugar
  • 1/2 tsp. Cinnamon
  • pinch Salt


  1. If using fresh blueberries, preheat oven to 400 degrees now - if using frozen, wait and read on.
  2. In a large bowl whip the eggs then mix in the sugar until well blended.
  3. Add in the Yogurt, Vanilla & Oil, mix well
  4. Sprinkle on 1 C Flour, then add the baking powder & salt - fold in gently - NO OVERMIXING
  5. Sprinkle on the remaining 1 C flour and fold in gently.
  6. Add the blueberries and fold until just combined.
  7. Using the method described above for jumbo muffins - divvy out the batter and set your muffin tins on top of the stove - if you're using frozen berries - let them sit while the oven preheats to 400 degrees. In the mean time, make your streusel topping.
  8. In a small bowl pour in the melted butter - add on top of the butter the flour, powdered sugar, cinnamon and salt. Mix gently with your fingers until crumbles form. Set aside.
  9. When batter in muffin cups has relaxed top with streusel and slide into oven.
  10. Reduce heat on oven to 375 degrees and bake for approx 25 minutes until a toothpick comes out of the center clean.
  11. Enjoy!